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I have two. I wholeheartily disagree with the heavy part, they are extemely light for such a substantial knife. It is a great cutter as well, though if you don't like tall knives you may not think so. Edge retention and ease of sharpening is right though.

I have a 9" Kramer 52100 chefs knife. Without a doubt my favorite knife. One thing Kramer does so well is the distal taper, both on the blade and the handle. Besides being beautiful this adds depth to the balance so that the knife seems lighter than it is. F&F are perfect, the geometry is great (no problems wedging), it holds a very decent edge, and it's easy to sharpen. I use it a lot.

It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

I've never touched a real Kramer, but I test drove a Z. Kramer at a SLT. Wasn't too fond of it... odd shape being very tall at the heel, very small at the tip, long flat spot, small curve towards the tip, very steep angle of the edge in relation to the spine, so the handle angled up very high. I liked the handle a lot. All of that is just personal preference, and I could get used to it. The biggest thing I noticed as a detriment was the blade face was dead flat from spine to bevel, and for a knife that tall, it had a lot of sticktion.